preheat oven to: 425
- 5 oz highest quality bittersweet chocolate, minced
- 1 tbsp butter
- 1 oz heavy cream
- 3 egg yolks
- 6 egg whites
- 1/2 cup sugar
- 1 tsp lemon juice
- 8 small chunks chocolate
Butter and sugar individual soffle cups
Melt chocolate, butter, and heavy cream in double boiler. Ribbon egg yolks & 1/4 cup sugar. Fold into chocolate mixture (off heat) and whisk until smooth and shiny.
Whisk egg whites with lemon juice until soft peaks form, then whisk in 1/4 cup sugar. Continue beating until stiff and shiny.
Fold 1/4 of the whites into chocolate mixture to lighten, then fold in the rest. Fill 1/3 of the souffle cup with the mixture. Place a chocolate chunk in cup and top with the rest of the mixture. Place in oven on lowest rack for 12 to 14 minutes.